1. Wash, scale and trim the fins of the fish.
2. Remove the intestines and bones.
3. Wash again in vinegar. Make gashes on the fish.
4. Grind the spices and salt and stuff the fish; smear outside as well.
5. Tie up with a piece of twine. Allow to stand for a while to let fish absorb the spices.
6. Shallow fry and serve hot.